Zucchini-Ricotta Fritters

Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.

Total Time: 0:30

Level:
Easy

Yield:
20 fritters

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Ingredients

2 medium zucchini

2 clove garlic

3 large scallions

0.50 c. fresh sheep-milk ricotta cheese

2 large eggs

2 tsp. finely grated lemon zest

kosher salt

Freshly ground pepper

0.75 c. all-purpose flour

olive oil

Lemon wedges

Directions

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 teaspoon each salt and pepper. Stir well, then stir in the flour just until incorporated.

Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.